Workflow Plan week 5.docx - WORKFLOW PLAN Stage 5 Week 5...

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W O R K F L O W P L A N Stage: 5 Week: 5 Date: 10/03/2021 Recipe Serv es Sourc e Pag e Prep time (min) Cook time (min) Serving time Stir-Fried Calamari with Broccoli 1 ADV 53 15 mins 3-5 mins 1:50 PM Poached Prawn Cutlets in Beurre Blanc 1 ADV 48 15 mins 15 mins 1:30 PM Braised Octopus 1 ADV 37 15 mins 1 hr 11:00 AM Seafood Basket (Battered) 1 ACA 15 mins 15 mins 12:30 PM * Mayonnaise Tartare Sauce 2 BASIC 126, 127 10 mins 12:30 PM *Beer Batter 4 BASIC 6 10 mins Resting 12:30 PM Prawn Bisque with Vongole 4 BASIC 140 10 mins 1hr 30 mins 10:30 AM Salmon Sushi, Nigiri, Pickled Vegetables 1 ACA - 30 mins 5-7 mins 12:55 PM TIME “Your Name ONLY” 8:00 AM Wash Hands – Sanitise work area. Prepare workstation. 8:10 AM Gather Ingredients (for all dishes) as per Ingredients List – Store Correctly 8:40 AM WPRW all vegetables 9:30 AM Measure all ingredients accordingly for all recipes 9:45 AM Start pickled vegetables for recipe 6 10:00 AM Work on recipe 3, braised octopus and let stew gently 1.5 hours minimum to 2 hours 10:10 AM Make velouté, prawn bisque and keep aside, once cooled, place in fridge 10:45 AM Cook rice for sushi nigiri 10:50 AM Prepare, score calamari for recipe 1 Prepare all seafood for seafood basket 11:00 AM Make mayonnaise and derivate to tartare sauce 11:15 AM Complete prawn bisque and cook prawn and vongole, serve 11:40 AM Check braised octopus if tender, complete dish and serve 11:50 AM Cleaning, packed down before lunch break 12:00 PM LUNCH BREAK: 30 Minutes 12:30 PM SETUP: Wash Hands, Set Up Bench 12:50 PM Make beer batter and let rest Cook and serve stir fry calamari and broccoli 1:10 PM Cook and serve poched prawns in beurre blanc 1:35 PM Cook/deep fry and serve seafood basket with tartare sauce 1:45 PM Complete sushi nigiri and serve 2:00 PM Wash Dishes and Utensils 2:55 PM PACK DOWN: Return foods to trolley, return all utensils to workstation. clean down and sanitise workbench
3:10 PM CLEAN DOWN: as instructed by Chef of the Day 3:30 PM DE-BRIEF R E C I P E C A R D Recipe Name: Stir-Fried Calamari with Broccoli Key Ingredient: Calamari, Broccoli Key Skills: Stir Fry Preparation Time: 15 mins Cooking Time: 3-5 mins Equipment Needs: Pan, peeler, wok Yield: 1 Quantity 125 g Calamari 50 g Broccoli 5 g Garlic 1.5 g Chili 25 g Onion 5 g Almond Flakes 15 ml Peanut Oil 5 ml Fish Sauce 10 ml Soy Sauce 5 g Cornflour Salt Pepper Method Clean and prepare the calamari. Cut into even pieces and score a lattice pattern on the inside. Cut the broccoli into flowerets. Blanch and refresh. Peel and chop the garlic. Chop the chilli. Peel the onion and cut into 2 cm squares. Toast the almonds. Heat the oil in a wok. Add the garlic, chili and onion and fry. Add the calamari and fry until it has curled up. Remove and keep warm. Add the broccoli and sauces and warm through. Return the calamari to the wok and thicken with the diluted cornflour. Adjust the seasoning.

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